Maggie's Favourite Pizza
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Step 1: Combine the yeast, 1 teaspoon of the flour, caster sugar and warm water and whisk together. Stand in a warm place until yeast activates, roughly about 5 – 10 minutes.
Step 2: Slowly add in the remaining flour and salt until a stiff dough forms. Turn the dough out onto a floured surface and drizzle the dough with olive oil. Knead the olive oil into the dough until dough is shiny and bounces back to touch.
Step 3: Cover the dough and let it rise for half an hour.
Step 4: Preheat the oven to 230°C.
Step 5: Once risen, roll out & cover the base with Sugo and cook until the base starts to firm.
Step 6: Remove from the oven, and dot with the Feta and place back into the oven.
Step 7: When cooked, add the raw tomato, torn basil, garlic and pine nuts. Drizzle with Extra Virgin Olive Oil & top with parmesan.
*Maggie's tip: Vache Curd can be used as an alternative to Persian Feta.
2 tspn dried yeast
500g plain flour
1/2 tspn caster sugar
1/2 cup water
1 tspn sea salt
[unknown amount] 1 tbspn Extra Virgin Olive Oil